Chocolate Hazelnut Toffee Ice Cream Pie

Graham Cracker crumbs ((I used Kinnikinnick gluten-free S’moreables though there are other GF options))

unsalted Butter (, melted)

Heath Bars (, ground into crumbs in a blender or food processor (approximately 1 cup))

Heath Bar (, ground into crumbs in a blender or food processor for topping)

Vanilla Bean Ice Cream (, softened)

Chocolate Hazelnut Spread

Supplies: 9-inch spring form pan